- Lead Pastry Chef Resume Example

Resume Score: 60%

Hardworking, motivated and passionate Pastry Chef with 6+ years experience in fine dining restaurants and fast-paced kitchens. Team-oriented with a strong ability to communicate and collaborate with customers and coworkers to create the best dining experience possible. Desiring a position where there is an opportunity to develop my own style, expertise and inspiration and continue to learn, grow and succeed.

Highlights

Spanish - Native speaker

English - 100% Team oriented, dynamic,

International culinary skills

FOH operations understanding

Strong attention to detail and organization

Menu development skills

Food handling and safety knowledge

Accomplishments

Restaurante El Olivo - Mallorca, Balearic Islands, Spain Academic Exchange at the El Olivo Restaurante in the Hotel La Residencia (Member of Orient-Express and The Leading Small Hotels of the World (c)).

2001 Instituto Angloamericano - Mexico, DF, Mexico Teacher's Certificate for English as a Second Language

Experience

03/2011 to Current

Lead Pastry ChefSan Francisco, CA

Manage all operations, organization and production of pastry department and all related activities, including the presentation and serving of food on daily basis and for parties, holiday meals, luncheons, special functions, and other social events.

Train and supervise new and existing assistants.

Develop variety of menus catering to customers with food allergies and diet restrictions such as sugar and gluten-free.

http://www.sanfranciscotowers-esc.org/.

06/2010 to 03/2011

Food Runner/HostessSavor Restaurant － San Francisco, CA

Managed all opening and closing procedures for breakfast, lunch and weekend brunch shifts.

Assisted as a phone receptionist and food runner, responding to customer's requests and questions in cordial and enthusiastic manner.

05/2010 to 03/2011

Pastry ChefLa Mar Cebicheria Peruana － San Francisco, CA

Managed production as needed and dessert plating for dinner service.

Our production and plating/presentation required a lot of attention to detail.

The menu had several staple items that rotated frequently.

http://www.lamarcebicheria.com/san-francisco/.

05/2009 to 09/2009

Line/Pantry CookLake Winnipesaukee Golf Club － New Durham

Managed prepping and production for lunch and dinner shifts as needed.

Offered on-site catering for larger functions.

Managed all baking and dessert production.

http://www.lwgcnh.com/.

08/2007 to 10/2008

Pastry Chef /Assistant

Concord Cooperative Market - Concord, N H Managed production and packing of all types of baked goods, pastries and desserts including vegan products.

Used 100% natural and/or organic ingredients.

Worked also as prep and line cook as needed for the daily buffet and/or catering.

http://www.concordfoodcoop.coop/.

03/2007 to 03/2008

Line/Pantry CookGranite Restaurant The Centennial Inn - Concord

Managed the line for the breakfast and lunch shifts; and pantry, including desserts, for the lunch and dinner shifts.

Our production and plating/presentation required a lot of attention to detail.

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